Beef Liver Pâté With Balsamic Caramelized Onions Recipe 415

BEEF LIVER PâTé WITH BALSAMIC CARAMELIZED ONIONS RECIPE - (4.1/5)

Beef Liver Pâté with Balsamic Caramelized Onions Recipe - (4.1/5) image

Provided by erinstargirl

Number Of Ingredients 9

Ingredients

1.5-pounds grass-fed beef liver; trimmed, sliced into 1/4-inch thick slices, and soaked in 1/3 cup balsamic vinegar for at least 3 hours or overnight in the refrigerator
2 to 3 tablespoons of tallow, lard, or rendered pork fat, divided
1 organic yellow onion, sliced
6 cloves organic garlic, pressed or grated
1/3 cup balsamic vinegar
1 teaspoon Red Boat fish sauce
1 teaspoon Real salt or Himalayan sea salt
2 sprigs organic thyme, leaves removed
1/4 to 1/2 cup organic extra virgin olive oil

Steps:

Remove liver from vinegar soak, rinse well, and pat dry. Set aside. Heat a large cast iron skillet over medium-low heat with 1 tablespoon of fat. Add the onions and stir. Let the onions cook 5 to 10 minutes before stirring again. Stir the onions, scraping the bottom of the skillet. Continue cooking uncovered until the onions are tender, reduced, and caramelized; about 45 minutes, stirring occasionally. Add the garlic and cook until fragrant. Pour in the balsamic, continue cooking until reduced and the onions are coated well. Transfer the caramelized onion mixture to a plate, sprinkle with the fish sauce, let it sit while you cook the liver. In the same pan, heat another tablespoon of fat over medium-high heat. In batches, cook the liver slices 3 to 5 minutes per side. Continue until all the slices are cooked. Place cooked liver, balsamic caramelized onions, salt, and thyme in a food processor. Pulse, breaking everything up, until fine. Slowly stream in the olive oil until the mixture begins to come together smoothly. Add more olive oil to thin the mixture out to your liking. Serve with vegetable sticks, apple slices, plantain crackers, or enjoy it as-is.

BEEF LIVER WITH BALSAMIC VINEGAR

Beef Liver With Balsamic Vinegar image

I love to make liver when I find a source for organic beef or chicken liver. This recipe looks good and will be at the top my list of dishes to try.

Provided by Geema

Categories Beef Organ Meats

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 slices bacon
2 large onions, thinly sliced
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices beef liver
1/2 balsamic vinegar
1/2 cup beef broth
1 tablespoon honey

Steps:

Cook bacon in a large skillet until crisp. Remove bacon from skillet and drain on a paper towel.
Remove 2 tablespoons drippings from skillet and set aside.
In the remaining drippings, cook the onions over medium high heat, stirring often, for about 15 minutes or until soft and caramel colored. Remove from the skillet and set aside.
In a shallow dish, combine the flour, salt and pepper. Dredge liver.
Heat the reserved bacon drippings in the skillet and add the liver, cooking on medium high heat until browned -- 2-3 minutes per side.
Remove to plates and top with onions. Cover with foil to keep warm.
Add vinegar and broth to skillet, cooking and stirring to loosen browned bits from bottom of skillet. Stir in the honey and bring to a boil, stirring for 5 minutes.
Sprinkle the crumbled bacon on top of the onions and pour vinegar mixture over the top.

Nutrition Facts : Calories 314.3, Fat 20.7, SaturatedFat 6.8, Cholesterol 30.9, Sodium 742.8, Carbohydrate 24.3, Fiber 1.6, Sugar 7.6, Protein 7.8

CHICKEN LIVER PATE WITH BALSAMIC ONIONS

Chicken Liver Pate with Balsamic Onions image

I learned how to make this recipe in Tuscany, and who knew all these funky ingredients put together could taste SOOOOO delightful? Chicken livers? Anchovies? Capers? Believe it or not, all these super-strong personalities come together to make one really delicious pate-and it's so easy. Top this combo with some onions braised in balsamic vinegar and you've got yourself a super Tuscan!

Provided by Anne Burrell

Categories appetizer

Time 1h10m

Yield Serves: 6 to 8

Number Of Ingredients 12

Ingredients

Extra virgin olive oil
3 onions, thinly sliced
Kosher salt
1 cup balsamic vinegar
Extra virgin olive oil
2 to 3 anchovy fillets
2 tablespoons capers
2 cloves garlic, smashed
1 pound chicken livers, rinsed
1 cup dry white wine
Kosher salt
1 baguette, cut into 1/2-inch slices, toasted or grilled

Steps:

For the onions:
Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
For the pate:
Coat a large saute pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pate and top with the balsamic onions to serve.

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